Recipe by Helena Rudolph
"This is my own invention and so good, healthy and easy that I wanted to share it with someone! It consists of cooked bow tie pasta shapes covered in a creamy mushroom and vegetable sauce. A complete vegetarian meal in one dish. You can use milk or skim milk instead of cream depending on how rich you want the dish to be."
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farfalle (bow tie) pasta
My husband and I both thought this recipe was delicious. Because I like my pasta saucy, I pureed about half the veggies, making a thick sauce, and chopped the other half. A little extra salt, pepper and parm on top and yumm! It's rich and unique, I never would have thought of it myself. Thanks!
I felt the sauce was a very creative base or foundation to which to add, making it quite versatile. If it would have called for more seasonings I would have given it a 4. I chose to add fresh ground pepper, garlic salt, a pinch of paprika and a pinch of dry mustard. It was quite tasty. Next time I would saute the veggies with evoo before putting them in the food processor for more depth.
A great recipe! You dont need a food processor. I just chopped everything finely. Parmesan cheese adds more flavour rather than dumping salt into it.
This dish is terribly short on visual appeal, and that's a shame, since we first feast with our eyes. There is just no other way to describe this sauce other than it was a sort of chunky, odd-colored, creamy mush, definitely not something I wanted to photograph. But boy, oh boy, did this TASTE good! Hubs and I both loved it and believe it or not, weird combination as it is, he actually requested that I pack the leftovers in his lunch tomorrow along with his rotisserie chicken sandwich! We just loved the rich, earthy flavor of this, tho' that was helped along with a specialty porcini mushrom orzo blend rather than farfalle. I found the flour to be totally unnecessary and didn't use it. In fact, I even found I wanted to add a little more half-and-half just before serving. Creative idea, tasty and compatible ingredients, and simply delicious, even tho' you'd never expect it from the looks of it!
I grated the zucchini and sliced the onions and mushrooms and added red bell pepper. 2% milk with an added tblsp of butter made this plenty creamy for me. Thyme, salt, and black pepper and a garnish of chives made for a very tasty pasta sauce.
A good basic sauce. Could be tweaked a little to give it more "kick" (red pepper?). I pureed all the zucchini and my squash-hating teenager never even knew it was in there; she loved it.
Good recipe. I had alot more sauce than I wanted on the noodles so I just froze the remainder and used it later for a quick dinner. I also added a half cup of chicken broth to the garlic and vegetables while they were cooking- that added good flavor.
I give this a 3, but it has more potential! 10 zucchini is a ton- I used 2 large zucchini and 2 small yellow zucchini instead and it was overflowing in my large skillet. I love chunky veggies, but I chopped everything very fine for this. I would suggest to puree the veggies. But flavor was definitely there, just needs some tweaking! I added garlic salt, pepper, parmesan and served with fresh tomatoes. (That really helped to compliment the mushroom flavor!)
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta with Mushroom and Zucchini Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 106
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